TungLok Heen – RWS Invites National Day promotion menu

It has been a while since I last dined at this corner of Resorts World at Sentosa (RWS). TungLok Heen (previously known as Chinois) is still helmed by internationally acclaimed, Celebrity Chef Susur Lee and Senior Executive Chef Ken Ling, but I’m not sure of the reason behind the name change.

There was a special 6-course National Day set menu for the month of August 2013 and RWS Invites cardmembers can order it at a discounted price.

It sounded interesting and I had been meaning to go check it out but had been busy and didn’t get around to until now.

Chilled Abalone and Fresh-peeled Crab Meat topped with Caviar and Pomelo Dressing (冰镇冻鲜鲍鱼子酱蟹肉)
There were about 3 or 4 slices of abalone, topped with a cucumber slice which had some crab meat mayo and caviar on it. It was a delicious start to the meal! The presentation of this dish was quite a nice surprise as the food was served in an ice bowl which had some flowers frozen within, and the plate on which the ice bowl sat on, also had some fresh flower petals scattered around the bowl. I sympathised with the waitress as the plates with the solid ice bowls were quite heavy and she seemed to be struggling to carry them from/to the kitchen.


Double-boiled Kampong Chicken Soup with Snow Lotus Seeds (雪莲子炖土鸡汤)
This chicken soup was heavenly and I savoured every drop of it! However, the soup came with only one small piece of chicken meat and a chewy colourless gelatinous substance which resembled a flattened attap seed.

Oven-baked Lobster with Black and White Pepper (黑白胡椒焗龙虾)
Yummy! This was served on a bed of green veggies and mayo. I liked the fresh, springiness of the lobster flesh and the sauce with whole black peppercorns reminded me of eating black pepper crabs but its taste overpowered the sweetness of the lobster.

Homemade Refreshing Sorbet (特制素贝)
This was a lime sorbet and initially I was wondering why there were 2 desserts in this set menu and this one was in-between the main courses. I found that the sorbet was not only refreshing but it did help to remove the flavour of the pepper sauce in the previous dish, so that your tastebuds are ready for the next dish. The lime at the bottom was juicy but it was terribly sour!

Wok-fried Fragrant Rice with Minced Wagyu Beef, X.O. Sauce and Crispy Rice (X.O.酱脆米和牛菘炒饭)
The fried rice had a beautiful wok hei flavour which made it really fragrant, and the crispy rice gave an additional crunch to the dish.

Chilled Cream of Pumpkin and Purple Rice topped with Coconut Ice-cream (金瓜紫米椰雪糕)
A rich, creamy pumpkin puree which had black glutinous rice at the bottom of the bowl. This was well complemented by the coconut ice-cream instead of coconut milk which is typically used for this type of dessert.


Verdict:  Love the food here and I will definitely be back again!

TungLok Heen
Resorts World Sentosa
Hotel Michael, Lobby Level
26 Sentosa Gateway
Singapore 098138.
Tel: +65 6884 7888

Opening Hours (Daily):
Lunch: 11.30am – 2.30pm (Last order 2.00pm)
Dinner: 6.30pm -10.30pm (Last order 10.00pm)

Reservations: Highly Recommended
Children under 10 must be attended to by an adult at all times.

Dress Code: As a courtesy to other guests, smart casual attire is required. Guests in singlet, shorts and slippers will not be admitted.

Categories: Chinese, Eating in Singapore, Resorts World Sentosa | Tags: , , , | Leave a comment

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